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Creamy, delicious broccoli cheese soup made with Velveeta and real cheddar cheese – the perfect combo for cheesy, comforting broccoli cheese soup!
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Pin It NowCHEESY BROCCOLI CHEESE SOUP WITH VELVEETA + REAL CHEDDAR CHEESE = WINNER!
There are few things more comforting that a bowl of broccoli cheese soup. Especially one made with Velveeta. Velveeta tends to be one of those love-it or hate-it ingredients. Some people side-eye it while others swear by it.
When it comes to truly creamy, smooth, delicious Broccoli Cheese Soup, Velveeta is the hero. It melts effortlessly, doesn’t turn grainy, and creates that smooth texture that’s impossible to create with real cheddar cheese alone.
This recipe uses both Velveeta and real cheddar cheese which is the perfect combination to get smoothy, cheesy, perfect Broccoli Cheese Soup!
While I have SO many favorite soup recipes (like this Ultimate Loaded Baked Potato Soup or this Cheesy Chicken Enchilada Soup), this one will always remain one of my very favorites!
Let’s go make some soup!
❤️ Ashley
Ingredients for Broccoli Cheese Soup
The ingredients list for this broccoli cheese recipe is short and simple.
- butter: to sautè the veggies
- vegetables: yellow onion, carrots, celery, broccoli (of course!)
- chicken broth: the base of the soup
- half and half + milk: this combination adds creaminess and helps thicken the soup
- cornstarch: helps thicken the soup
- seasonings: black pepper, garlic powder, dried thyme, salt to taste
- cheese: Velveeta and real cheddar cheese
Why velveeta is the secret to creamy Soup
Love it or hate it, Velveeta is the secret to creamy broccoli cheese soup because it melts more smoothly than any other option. Fresh shredded cheese, while it adds delicious flavor, can clump or get grainy.
Velveeta is consistently smooth which is why I use a combination of Velveeta (for smooth texture) and real cheddar cheese (for flavor). I recommend shredding your own sharp cheddar cheese for the best result.
serving
Broccoli Cheese Soup pairs perfectly with simple, comforting sides. Here are a few suggestions:
- Garlic Cheese Bread
- Quick and Easy Garlic Bread
- A Ceasar Salad with homemade Caesar dressing
- Grilled Cheese
- Fresh Fruit
As always, if you try this recipe, leave a comment or tag me on social media and let me know what you think. I love to hear from you! And if you’re looking for more delicious soup recipes, don’t forget to check out my list of 10 soup recipes that will keep you cozy all winter long. Enjoy!
Broccoli Cheese Soup
Ingredients
- ¼ cup butter (4 tablespoons)
- 1 yellow onion, diced
- 1/2 cup baby carrots, cut into sticks
- 2 stalks celery diced
- 3 cups chicken broth
- 1 cup half and half
- 1 cup milk
- 3 cups fresh broccoli chopped
- ⅓ cup cornstarch
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp dried thyme
- pinch of nutmeg
- 8 ounces Velveeta cheese cubed
- 1 ½ cups sharp cheddar cheese shredded, plus additional for garnish.
- 1/2 tsp salt
Instructions
- In a large stock pot, melt butter over medium heat.
- Add onion to the butter and sauté until onions are translucent, about 3-4 minutes.
- Stir in chicken broth, half and half, broccoli, baby carrots, and celery. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until broccoli is soft and tender.
- In a small bowl, whisk together milk and cornstarch. Pour this mixture into the soup pot and stir until soup starts to thicken (3-4 minutes).
- Stir in pepper, garlic powder, thyme, nutmeg, and sea salt.
- Drop the heat to low and stir in cubed Velveeta and sharp cheddar cheese.
- Continue stirring until all of the cheese has melted.
- Top each bowl of soup with a little extra shredded cheddar cheese and serve immediately.
Recipe adapted from
Rooted in Atascocita
